Potato Salad with Herbs and Grilled Summer Squash

A cornichon is the French version of a gherkin. You'll find these small, tart pickles in gourmet grocery stores; otherwise, gherkins will work just fine. Or, if you have capers on hand, you may substitute 1 tablespoon drained capers for the pickles. Make this potato salad recipe up to two hours ahead.

Ingredients

Salad:

2 pounds small red potatoes

3/4 pound yellow squash, cut lengthwise into 1/2-inch slices

Cooking spray

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Dressing:

1/3 cup chopped fresh chives

3 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh tarragon

1/4 teaspoon grated lemon rind

3 tablespoons fresh lemon juice

2 tablespoons water

2 tablespoons extra-virgin olive oil

2 tablespoons finely chopped cornichons

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Nutritional Information

Calories 160

Fat 5g

Satfat 0.8g

Monofat 3.4g

Polyfat 0.8g

Protein 3.8g

Carbohydrate 27g

Fiber 3.4g

Cholesterol 0.0mg

Iron 1.5mg

Sodium 206mg

Calcium 33mg

Calories 160

Fat 5g

Satfat 0.8g

Monofat 3.4g

Polyfat 0.8g

Protein 3.8g

Carbohydrate 27g

Fiber 3.4g

Cholesterol 0.0mg

Iron 1.5mg

Sodium 206mg

Calcium 33mg

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 2

To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 18 minutes or until tender. Drain; cut potatoes into quarters, and place in a large bowl. Set aside.

Step 3

Lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash on grill rack; grill 2 minutes on each side or until browned and tender. Remove squash from heat, and add to potatoes.

Step 4

To prepare dressing, combine chives and remaining ingredients in a small bowl; stir with a whisk. Pour dressing over potato mixture, tossing gently to combine. Serve salad warm or chilled.

Ratings & Reviews

CaraS152's Review

jmeleeS's Review

I loved this recipe, but I did change it considerably for our tastes. The squash at the store looked horrible, so I just nixed it from the recipe, only used fresh parsley & tarragon, added 1 minced elephant garlic, subbed out the cornichons for 1 tbsp of mustard seeds, added 2-3 tbsp of cider vinegar and ~1/4 cup of olive oil mayo in lieu of the olive oil. Omitted the lemon rind, but did put a small amount of juice in to help brighten flavors. All-in-all, this was an amazing potato salad after my changes, and I wouldn't hesitate to make again and again. Without the vinegar, I would imagine this one to be pretty bland, so if you make as is, taste as you go. Enjoy!

Donna4249's Review

carhyne's Review

I really liked this lighter potato salad. Someone had given me fresh potatoes and squash from his garden, and most of the herbs called for were growing in pots on the porch, so this was the perfect recipe for me! I only made a few minor changes. I was a little short on some herbs, so I added some dried herbs in addition to the fresh. Instead of cooking spray, I tossed the squash with a little olive oil before grilling. And I added some chopped shallots since I was using them in another dish, too. Will definitely make this again!

Kate09's Review

MichelleS's Review

I made this last night with another cooking light recipe (honey and molasses glazed chicken drumsticks.) This salad was delicious. I had so many herbs in my refrigerator that I wanted to use. The grilled squash was excellent. The dressing is very light but not bland if you use all the recommended fresh herbs. I did add some sauteed garlic to the salad. It is a GREAT summer potato salad and MUCH healthier than any other.